The recipe starts with a spectacular steak that will steal the show at your next backyard barbecue! A Cowboy Steak is a bone-in prime ribeye large enough to serve two. This cut is graded USDA Prime beef and features the highest level of marbling available for rich, full-bodied flavor. The bone is “frenched,” which makes for a spectacular presentation. This plus-sized steak is perfect for any time you want to go big.
The Best Cuts of Beef Illustrated.
Grill Like a Barbecue Master
If there was a dish that consistently wowed my friends and family, this would be the dish. When I first saw this cut of meat, I was instantly in awe. Ribeyes are great, but this “Bone-In Cowboy Ribeye” takes them to a whole new level. You will have the people at your table thinking that you studied under a barbecue master as they see the meat blushing at them from the plate. There isn’t another steak out there that can match the flavor of a ribeye, and cooking it this way results in the most tender, juicy meat you’ll ever eat. This particular cut comes from the primal rib section of a cow, and because of its marbling throughout the steak, it stays succulent no matter what temperature you cook it too.
Chimichurri sauce pairs perfectly with beef
Chimichurri is an uncooked sauce used both in cooking and as a table condiment for grilled meat. It originates in Argentina and comes in many variations. It is usually made of finely chopped herbs, minced garlic, olive oil, and vinegar. The dominant flavors are often parsley and garlic.
I like to pair this steak with chimichurri because of the meat’s richness. Ribeyes have a lot of marbling running through them, so partnering that with the freshness of chimichurri makes for the perfect compliment. This chimichurri is easy to make and packed with herbaceous flavor.
How to Cook the Perfect Cowboy Ribeye
The best way to cook a steak of this size is with indirect heat. Usually, we sear or barbecue our meat directly over a flame or hot surface. However, this cut of steak is quite large and contains a lot of marbling, which will make it very difficult to sear over a direct heat source without it burning or flaming up too much. Indirect grilling allows the inside of the steak to cook evenly and slowly so that the fat renders and the meat reaches the perfect desired temperature edge to edge. Once that has been achieved, only then can you think about searing the steak directly.
Cowboy Ribeye with Chimicurri
Indirect grilling a cowboy ribeye cooks it evenly to the desired internal temperature, then searing it over direct heat finishes it to perfection creating a juicy, mouthwatering steak.
Cowboy Ribeye (Yield: 1 steak can serve 2-3 people)
- 1 (2-2 ½ pound) Cowboy Ribeye Steak, about 2–3 inches thick
- Kosher Salt
- Course Black Pepper
- Maldon Sea Salt
Chimichurri (Yield: 1 1/2 cups):
- 1 tablespoon White Balsamic Vinegar
- 2 tablespoons Fresh Lemon Juice
- Zest of 1 lemon
- 3 medium Garlic Cloves, peeled
- 1/2 cup Fresh Basil, packed
- 1 cup Fresh Cilantro, packed
- 1 cup Fresh Flat Leaf Parsley, packed
- 1/2 cup Extra Virgin Olive Oil
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 teaspoon of Dried Crushed Red Pepper Flakes
- Preheat half of your barbecue on high heat at least 45 minutes before using it. Leave the other half completely off.
- Pat the ribeye dry with paper towels and then season liberally with salt on both sides. Then, let it sit for about 10 minutes. The salt will start to pull some of the moisture out of the steak which will intensify the flavor.
- When your barbecue reaches around 400 degrees Fahrenheit it is time to start grilling.
- Place your steak on the side of the barbecue that is off, close the lid, and leave it to slowly cook for 15 to 20 minutes, depending on the thickness and how well you like your steak cooked. Personally, I think these steaks benefit from being medium rare plus, which for a steak about 3 inches thick, should take about 18 minutes a side.
- Flip the steak and cook for the same amount of time as you did the first side. This will ensure even cooking throughout the steak.
- After the second side has finished cooking, it’s time to sear the steak. Don’t worry that the steak doesn’t have a lot of color after using the indirect method. The direct heat will take care of that.
- Sear the steaks on the direct heat (the side of your grill that is on) for 2-3 minutes a side. The temperature of a medium rare steak is 120-125 degrees Fahrenheit, for medium 125-130 degrees Fahrenheit. I don’t like to puncture the meat with thermometers multiple times because all of the juices on the inside will pour out, which will leave you with a dryer piece of meat than desired.
- When your steak has reached your desired temperature, take it off the grill and let rest for 10 minutes, uncovered. This will let the meat relax after the long cooking time as well as redistribute the juices on the inside of the steak. (I recommend taking your steak off of the grill when the internal temperature is 5 degrees lower than what you want it to be. The resting period will carry it over to your intended temperature. So if you want the internal temperature to be 125 degrees Fahrenheit, take your steak off the grill when it reaches 120 degrees.)
- After they have rested, it’s time to carve. I like to cut the bone away first. The easiest way to do this is to follow the shape of the bone to make a clean cut. Then, I like to start at the smaller end of the steak and gradually make my cuts slightly thinner as the steak gets wider. My rule of thumb though is no slice should be thinner than half an inch. The steak will dry out if it is cut too thin.
- Place on your serving plate and watch your friends and family’s faces light up when this hits the table.
- Combine all ingredients in a food processor and pulse until combined and fairly smooth. Leave just a bit of texture. You mainly want to make sure that the garlic gets chopped up.
- Transfer to a lidded container and keep cold until ready to use.
Remove from the refrigerator about 30 minutes before serving and let come up to room temperature.
Recipe Compliments of Guest Chef: Matt Taerk